August 13, 2010

Deli Style Pasta Salad

   1 pkg. (12oz) uncooked tricolor spiral pasta
   6 oz thinly sliced hard salami; julienned
   6 oz.provolone cheese, cubed
   1 can.(2-1/2 oz) sliced ripe olives, drained
   1 small red onion, thinly sliced
   1 small zucchini, halved and thinly sliced
   1/2 cup. chopped green pepper
   1/2 cup. chopped sweet red pepper
   1/4 cup. minced fresh parsley
   1/4 cup. grated Parmesan cheese
   1/2 cup. olive oil
   1/4 cup. cider vinegar
   1 garlic clove, minced
   1-1/2 tsp. ground mustard
   1 tsp. dried basil
   1 tsp. dried oregano
   1/4 tsp. salt
   Dash of pepper
   2 medium tomatoes, cut into wedges.

   Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next nine ingredients.
   In a jar with tight fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. Pour over salad; toss to coat.
  Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.

Chocolate Peanut Butter Chip Cookies

Prep Time: 15 minutes - Bake Time: 6 to 8 minutes

8 (1oz) squares semi-sweet chocolate
3 T. butter or margarine
1 (14oz) can. Eagle Brand Sweetened Condensed Milk
2 cups. biscuit baking mix
1 tsp. vanilla extract
1 c.(6oz) peanut butter flavored chips

Preheat oven to 350 F. In large saucepan, over low heat, melt chocolate and butter with Eagle Brand; remove from heat. Add biscuit mix and vanilla; with mixer, beat until smooth and well blended.

Let mixture cool to room temperature. Stir in chips. Shape into 1 1/4 inch. balls. Place 2 inch apart on ungreased baking sheets. Bake 6 to 8 minutes or until tops are lightly crusty. Cool. Store tightly covered at room temperature.

Makes about 4 dozen cookies. 

Bea Hoffman
Perris, California
"old friend of my parents"

Moroccan Style Spiced Lamb with Saffron Rice

This casserole uses shoulder of lamb, which is well marbled with fat and has a very good flavor. If you like, prepare the dish a day ahead, cool, then chill in the refrigerator overnight. The next day, remove all the fat that has solidified on the surface, then reheat the casserole until bubbling before serving.
(Saffron recipe below)
2tbsp. sunflower oil
1 lg. onion, peeled and finely chopped
1-1/2 - 2lb. boneless shoulder of lamb, trimmed and cut into 1-1/2 cubes.
1/2 tsp. ground allspice
1/2 tsp. ground ginger
2 tbsp. all purpose flour
salt and pepper
16 oz. boxed or canned crushed tomatoes
3/4 cup. dried apricots, halved
3 inch. piece of cinnamon stick, broken crosswise in half
saffron rice
1 tbsp. sesame seeds

      Heat the oil in a medium pot. Add the onion and cook over medium heat for 10 minutes, or until golden, stirring occasionally.
      Add the cubes of lamb to the pot, then sprinkle in the spices, flour, and salt and pepper.
Cook, stirring and turning the lamb, for 5 minutes, or until the meat has lost its redness.
      Pour the tomatoes into a measuring cup and add enough cold water to make 2-1/2 cups. Pour onto the lamb, stirring. Add the apricots and cinnamon;heat until a few bubbles appear. Cover and cook over low heat for 45 minutes.
Check from time to time to make sure the liquid is simmering very gently, with just the occasionally bubble.
Uncover the pot and cook for 15 minutes longer, or until the meat is tender enough to cut with the side of a fork.
   The cooking liquid should be thick enough to just coat the meat. Check the seasoning.
Spoon the stew onto a bed of saffron rice, removing the pieces of cinnamon as you come across them. Sprinkle with the sesame seeds just before serving.

SAFFRON RICE:


4 tbsp. butter
1 medium onion, peeled and chopped
1 cup. arborio rice
3 1/2 hot chicken broth
a large pinch of saffron threads
salt and pepper
1/2 cup. grated Parmesan cheese

Melt half the butter in a medium pan. Add the onion and cook over medium heat for 5 minutes, or until softened.
  Add the the rice and stir to coat with butter. Add a ladle full of stock.
Stir until absorbed.  Add the saffron, salt and pepper, then ladleful of stock.
Stir until absorbed. If necessary, reduce the heat so stock is just bubbling.
Add the remaining stock a ladleful at a time, stirring constantly,
 then cook until the rice is creamy and al dente. It should take 20-25 minutes.
 Stir in the remaining butter and Parmesan. Check the seasoning.

Buckeye Cookie Bars

Prep Time: 20 minutes - Bake Time: 25 to 30 minutes

1 (18 1/4 oz) pkg. chocolate cake mix
1/4 cup. olive oil
1 egg
1 cup. chopped peanuts
1 (14oz) can Eagle Brand Sweetened Condensed Milk
1/2 cup. peanut butter

  Preheat oven to 350 F.

In large mixing bowl, combine cake mix, oil and egg; beat on medium speed until crumbly. Stir in peanuts. Reserve 1 1/2 cups crumb mixture; press remaining mixture firmly on bottom of greased 13 x 9 inch baking pan.

In medium bowl, beat Eagle Brand with peanut butter until smooth; spread over prepared crust. Sprinkle with reserved crumb mixture.

Bake 25 to 30 minutes or until set. Cool. Cut into bars. Store loosely covered at room temperature.

Makes 24 to 36 bars.

Paula Moore
"a cousin from West Virginia"